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INTC 1F90 Lecture : 07 - Face Value.docx

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burgundyplatypus606

14 Apr 2012

School

Brock University

Department

Intercultural Studies

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Professor

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Document Summary

Maintaining one"s own face or upholding another"s face is what we usually do in our everyday social lives. What threatens/maintains face changes according to cultural values, norms and beliefs. Certain actions can be problematic in one culture, while perfectly acceptable in another. Importantly, threats to face are perceived to be a problem, and do not need to pose an actual or physical or social threat. Individualistic cultures tend to view the individual as primary and will tend to prefer self-face strategies. Collectivist cultures tend to view the group as primary and will tend to prefer group-face strategies. Tend to focus on aspects of face that benefit the self (self-face: deferring blame, minimising negative effects, equalising others" face. Tend to focus on aspects of face that benefit the group (mutual-face; other-face: accepting the blame, apologies, deference to authority. Low power distance correlates with individualistic cultures: tendency to defend self-face.

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Related Questions

While culture refers to the way of life of a group of people, a subculture is a culture within a culture. A subculture is a social world that can be based on anything that draws individuals together and that has a distinctive way of life, as our textbook explains. Cosplayers, Red Sox fans, bikers, and hip hop fans are all examples of subcultures. Even the workplace can have its own subculture.

In this discussion, begin by selecting a subculture that you have learned about or to which you have had exposure. You may have learned about the subculture through television, through news coverage, or through your peer groups. Describe the cultural beliefs and biases of your chosen subculture, as well as some of their norms and taboos. Are there any positive or negative sanctions that one might be subject to for conforming to or violating a social norm?

People can be carriers (heterozygotes) for traits for many generations and not be aware of it. In fact, all of us are heterozygous for some severe or life-threatening genetic diseases. Using the principles you learned in this chapter, why do most of us not know what genetic diseases we carry? What might be some cultural or social conditions that affect how often a child is born with a rare genetic disease?

Some questions have multiple answers that can be checked in thecheck boxes.

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In general individuals usually live within their culture influenced by cultural food habits (cultural values, beliefs, and practices). The individual eating choices are made according to: Preference Degree of acculturaltion Cultural competency Acceptability Meal Cycles Flavor principles Core foods model O H. Availability The Suarez family moved from Uruguay to the United States 5 years ago. During the busy work week the family's meals are prepared using mostly processed foods from the neighborhood grocery store. On weekends and holidays Mrs. Suarez cooks family meals using her old family recipes. The family is in the_process. globalization assimilation acculturation Match the flavor principles with the correct culture: Tomato, garlic, basil, oregano, olive oil Soy sauce, rice wine, ginger root 1 Sour cream, onion, dill, parsley Tomatoes, onions, chili peppers, cumin Butter, cream, wine, assorted herbs Lemon, onions, garlic, oregano, olive oil Italian Chinese Russian Mexican French Creek Which of the following aspects need to be analyzed when describing the meal cycle? When does feasting and fasting take place and what changes? . Who prepares the meal? How many meals are eaten per day? What etiquette rules should be observed? When are those meals eaten and which one is the main meal? Who can participate in a meal? Which of the following answers describe core foods? Meats like chicken, beef, lamb, pork. Typically foods based on complex carbohydrates for example bread, corn, yams, rice, taro. Typically eaten almost every day. Typically eaten several times a week. Foods eaten to improve the palatability of starchy foods. F. Vegetables is the main motivation for food selection. In the US Aroma Taste Cost Pleasure Which aspects should we incorporate when analyzing the structural patterns of a meal? Who prepares the meal? What order are the meal components served in? What are the cultural trends in food, eating, and nutrition? How many meals are eaten during a day? Cost of the meal. ds, distinction to snacks)? What are the core, secondary, and peripheral foods of the culture? How is the meal prepared (cooking techniques)? What are the individual food habits of the culture analyzed? "Edible or inedible" describes one of the earliest food habits models. On a trip to China you are served a plate of fried fish stomachs considered a local treat. For the Chinese host this treat falls in the category_(answer 1), for an American citizen it falls in the category_(answer 2). Edible by humans but not by me - edible by animals but not by me Inedible foods - inedible foods Edible by me - edible by humans but not by my kind Edible by me - inedible foods

Show transcribed image text In general individuals usually live within their culture influenced by cultural food habits (cultural values, beliefs, and practices). The individual eating choices are made according to: Preference Degree of acculturaltion Cultural competency Acceptability Meal Cycles Flavor principles Core foods model O H. Availability The Suarez family moved from Uruguay to the United States 5 years ago. During the busy work week the family's meals are prepared using mostly processed foods from the neighborhood grocery store. On weekends and holidays Mrs. Suarez cooks family meals using her old family recipes. The family is in the_process. globalization assimilation acculturation Match the flavor principles with the correct culture: Tomato, garlic, basil, oregano, olive oil Soy sauce, rice wine, ginger root 1 Sour cream, onion, dill, parsley Tomatoes, onions, chili peppers, cumin Butter, cream, wine, assorted herbs Lemon, onions, garlic, oregano, olive oil Italian Chinese Russian Mexican French Creek Which of the following aspects need to be analyzed when describing the meal cycle? When does feasting and fasting take place and what changes? . Who prepares the meal? How many meals are eaten per day? What etiquette rules should be observed? When are those meals eaten and which one is the main meal? Who can participate in a meal? Which of the following answers describe core foods? Meats like chicken, beef, lamb, pork. Typically foods based on complex carbohydrates for example bread, corn, yams, rice, taro. Typically eaten almost every day. Typically eaten several times a week. Foods eaten to improve the palatability of starchy foods. F. Vegetables is the main motivation for food selection. In the US Aroma Taste Cost Pleasure Which aspects should we incorporate when analyzing the structural patterns of a meal? Who prepares the meal? What order are the meal components served in? What are the cultural trends in food, eating, and nutrition? How many meals are eaten during a day? Cost of the meal. ds, distinction to snacks)? What are the core, secondary, and peripheral foods of the culture? How is the meal prepared (cooking techniques)? What are the individual food habits of the culture analyzed? "Edible or inedible" describes one of the earliest food habits models. On a trip to China you are served a plate of fried fish stomachs considered a local treat. For the Chinese host this treat falls in the category_(answer 1), for an American citizen it falls in the category_(answer 2). Edible by humans but not by me - edible by animals but not by me Inedible foods - inedible foods Edible by me - edible by humans but not by my kind Edible by me - inedible foods